Spatchcocked Smoky Grilled Turkey With Cumin Spice

Though a little unusual, this recipe is one of editor-in-chief Hunter Lewis's favorite ways to do Thanksgiving. The wood smoke and cumin/sage/lemon give this traditional centerpiece a burst of flavor, and putting it on the grill frees up the oven for making more sides. And because you're dealing with a flattened bird, instead of a round one, carving it is even a little easier.

Ingredients

2 teaspoons kosher salt

2 teaspoons ground cumin

1 teaspoon dried sage

1/2 teaspoon crushed red pepper

2 teaspoons lemon zest

1 (12-lb.) turkey, backbone removed, breastbone flattened

1 tablespoon olive oil

1 cup applewood chips, soaked in water 30 minutes

Nutritional Information

Calories 371

Fat 13g

Satfat 4g

Unsatfat 8g

Protein 59g

Carbohydrate 0g

Fiber 0g

Sugars 0g

Sodium 413mg

Calcium 5% DV

Potassium 11% DV

Calories 371

Fat 13g

Satfat 4g

Unsatfat 8g

Protein 59g

Carbohydrate 0g

Fiber 0g

Sugars 0g

Sodium 413mg

Calcium 5% DV

Potassium 11% DV

How to Make It

Step 1

Combine salt, cumin, sage, red pepper, and lemon zest in a bowl. Rub turkey skin with oil; season skin and cavity with salt mixture. Place turkey, skin side up, on a rack set in a rimmed baking sheet. Refrigerate uncovered overnight to season it and air-dry skin.

Step 2

Preheat grill to medium-high (400°F to 450°F). (If using charcoal grill or clay oven like a Big Green Egg, let charcoal burn down to glowing embers). Place turkey, skin side down, on oiled grates, and grill, covered, until skin is light golden, about 30 minutes. Put wood chips in aluminum foil to make a loose packet; place directly on heating element (Throw wood chips directly on coals, if using.) Reduce heat to low (maintain grill temperature of 300°F to 350°F). Cover and grill until a thermometer inserted into thickest part of thigh registers 165°F, about 1 more hour. Let rest 20 minutes before serving.

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